HOW TO EAT OUT AND STILL LOSE WEIGHT

If you plan ahead you can enjoy yourself and stay on track, says WW’S Julia Westgarth

PLAN YOUR MEAL OUT

Make space in your Smartpoints budget. With your ‘weeklies’ (see below) you can gather some rollovers and come in under budget for a few days beforehand to give yourself more on the day.

If you’re going to a chain restaurant, look at their menu online and decide what you’re going to eat. Otherwise, make your best guess, opting for vegetable-based meals with lean protein rather than pastry or cream-based sauces.

And if it all goes belly-up, don’t beat yourself up about it – get back on the horse and move on.

RECCE THE BARBECUE TABLE

If you’re going to a friend’s barbecue, offer to bring something. If you think they’re going to have every kind of meat under the sun, think about taking some fish or stuffed Portobello mushrooms that you know are going to be lower in Smartpoints. And beforehand, consider how you’re going to manage it. If you’re determined to have a burger, a bun will add points, so why not tap into the greenery on offer instead and, if need be, pop back for a drumstick?

Do an early recce of any buffet and work out how you’ll keep a tally of the Smartpoints you’re eating. Perhaps go up to the buffet just once. Too often you get to the end of the table with more food than you’ve ever seen before on your plate. So pick thoughtfully.

If you don’t trust yourself, ask your partner or children to get a certain item for you and, once you have your food, step away from the barbecue. And remember that red and processed meats can have a lot of points. And think about what you’re going for – the social event rather than food. So focus on reacquainting yourself with friends.

REWRITE THE PICNIC RULES

There’s so much scope now with picnics – it’s not just sandwiches and a packet of crisps any more. Look out for where you can save points – swap bread, which is 5 points, for wraps or thin bagels which are 3 or 4. Make low-point food you can eat with your fingers, like frittata, and pack little separately wrapped bits – raw sugarsnap peas, pasta salads with tuna, sweetcorn and pepper – because they take longer to eat. Have a look for recipes in the WW app – there are lots for things like mock tacos and lower-point crisps.

And why not factor in a game of rounders to counteract what you’re dipping into?

★ Mist a small nonstick frying pan with cooking spray and fry the mushrooms for 5-6 minutes until tender and golden.

★ Combine the mustard, soured cream and the lemon zest, then add to the frying pan. Stir to combine then season and stir in the tarragon. Cook for

1-2 minutes until warm.

★ Meanwhile, toast the sourdough and rub with the cut sides of the garlic clove.

★ Spoon the mushroom mixture over the toast and garnish with the extra tarragon. Serve with the green salad on the side.